Triple Reese’s Peanut Butter Cookies

Indulge in the ultimate dessert experience with these rich, decadent Triple Reese’s Peanut Butter Cookies. Combining the beloved flavors of peanut butter, chocolate, and creamy Reese’s cups, this recipe is a sweet tooth’s dream come true. With three distinct layers of Reese’s goodness—Reese’s peanut butter chips, chopped Reese’s pieces, and mini Reese’s cups—these cookies are a celebration of everything that makes the classic candy so irresistible. Perfect for holiday treats, bake sales, or simply satisfying a late-night craving, these soft, chewy cookies deliver an explosion of flavor in every bite.

The History

The story of the Triple Reese’s Peanut Butter Cookie begins with the legacy of the original Reese’s Peanut Butter Cups, invented by H.B. Reese in 1928. A former dairy farmer and shipping foreman for the Pennsylvania Railroad, Reese created his signature confection by combining smooth peanut butter centers with milk chocolate. Over time, the brand evolved into one of the most iconic American candies, inspiring countless desserts and recipes.

Peanut butter cookies themselves have roots stretching back to the early 20th century, with their popularity soaring during World War II when sugar and rationing made traditional butter cookies harder to make. The fusion of peanut butter cookies and Reese’s components began gaining traction in the 1990s and early 2000s as bakers experimented with incorporating candy into cookie dough. The “triple” concept emerged as a way to maximize the Reese’s experience—layering different forms of the candy to create depth of flavor and texture. Today, the Triple Reese’s Peanut Butter Cookie stands as a modern classic in the world of indulgent baking, often featured on food blogs, social media, and dessert cookbooks.

Ingredients Breakdown

Understanding each ingredient helps you appreciate how they work together to create the perfect balance of richness, chewiness, and sweetness:

Butter (unsalted): Provides moisture and richness. Unsalted butter allows control over the salt content.
Brown sugar and granulated sugar: Brown sugar adds moisture and chewiness due to its molasses content, while granulated sugar contributes to spread and crispness.
Eggs: Bind the ingredients together and add structure and moisture.
Peanut butter (creamy): The star flavor. Use natural or processed, but avoid extra oily varieties to prevent greasy dough.
Vanilla extract: Enhances overall flavor and adds warmth.
All-purpose flour: Forms the base structure. Sifted to prevent clumping.
Baking soda: Leavening agent that helps the cookies rise slightly and develop a soft center.
Salt: Balances sweetness and enhances all other flavors.
Reese’s peanut butter chips: Melt-in-the-mouth pockets of peanut butter flavor without the chocolate shell.
Reese’s Pieces: Colorful, crunchy candy with a peanut butter center and hard shell, adding texture and tang.
Mini Reese’s Peanut Butter Cups: Chopped or halved, these melt slightly during baking, creating gooey chocolate-peanut butter pockets.
Optional: Sea salt flakes for topping

This combination ensures a symphony of textures—chewy, soft, melty, and crunchy—all in one cookie.

Step-by-Step Recipe

Cream the butter and sugars: In a large mixing bowl, beat softened unsalted butter with brown sugar and granulated sugar until light and fluffy (about 2–3 minutes). This step incorporates air, making the cookies tender.
Add wet ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the creamy peanut butter and vanilla extract until smooth.
Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep cookies soft.
Fold in the Reese’s components: Gently stir in Reese’s peanut butter chips, chopped Reese’s Pieces, and chopped mini Reese’s cups using a spatula. Be careful not to crush the candies.
Chill the dough (optional but recommended): Cover the bowl and refrigerate the dough for at least 1 hour (or up to 48 hours). Chilling prevents excessive spreading and deepens the flavor.
Preheat oven: Set oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Scoop and shape: Use a cookie scoop or tablespoon to portion dough into balls (about 1.5 tablespoons each). Roll them evenly and place 2 inches apart on baking sheets.
Bake: Bake for 10–12 minutes, or until edges are lightly golden but centers still look soft. Do not overbake—they continue cooking on the tray after removal.
Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Optional finish: Sprinkle with flaky sea salt for a sweet-and-salty contrast.

Tips

Use room temperature butter: Ensures even creaming and a smoother dough.
Don’t skip chilling: Prevents flat cookies and intensifies flavor.
Weigh your flour: For accuracy, use a kitchen scale (1 cup ≈ 120g). Too much flour leads to dry cookies.
Underbake slightly: Remove cookies when centers look underdone—they firm up as they cool.
Rotate pans: For even baking, rotate baking sheets halfway through if your oven has hot spots.
Space properly: Leave enough room between dough balls to allow for spreading.
Freeze extras: Unbaked dough balls can be frozen for up to 3 months. Bake straight from frozen, adding 1–2 minutes to bake time.

Variations and Customizations

Make this recipe your own with these fun twists:

Gluten-free version: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
Vegan option: Use plant-based butter, flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and vegan-certified Reese’s alternatives (some brands now offer plant-based versions).
Extra crunch: Add 1/2 cup crushed pretzels or salted peanuts for a salty crunch.
Double chocolate twist: Add 1/2 cup chocolate chips for a chocolate-peanut butter explosion.
Spiced version: Add 1/2 tsp cinnamon or a pinch of cayenne for a warm, spicy kick.
Mini muffin pan method: Press dough into greased mini muffin tins for cute, uniform cookie cups—great for parties!
Drizzle finish: After cooling, drizzle with melted chocolate or melted peanut butter for visual appeal and extra flavor.
Stuffed center: Place a whole mini Reese’s cup in the center of each dough ball before baking for a surprise filling.

Health Considerations and Nutritional Value

While undeniably delicious, Triple Reese’s Peanut Butter Cookies are best enjoyed in moderation due to their high sugar, fat, and calorie content. Here’s a general nutritional breakdown per cookie (based on 24 cookies per batch):

Calories: ~280–320
Total Fat: 16–19g (including 7–9g saturated fat)
Carbohydrates: 32–36g (including 20–24g sugar)
Protein: 4–5g
Sodium: 120–150mg
Dietary Fiber: 1–2g

Health Notes:

Peanut butter provides healthy fats and protein, but added sugars from candy and dough increase glycemic load.
Chocolate contains antioxidants, but processed candy coatings may reduce benefits.
Those with peanut allergies should avoid this recipe entirely—consider sunflower seed butter and allergy-safe candies as substitutes, though the flavor will differ.
For a lighter version, reduce sugar by 1/4 cup, use reduced-fat peanut butter, and cut back on candy mix-ins. However, texture and flavor may be affected.
Diabetics and those monitoring blood sugar should consume sparingly and consider smaller portion sizes.

Ingredients

1 cup (2 sticks / 226g) unsalted butter, softened
3/4 cup (150g) packed light brown sugar
1/2 cup (100g) granulated sugar
2 large eggs
1 cup (250g) creamy peanut butter (not natural or oily)
2 teaspoons pure vanilla extract
2 1/4 cups (270g) all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (175g) Reese’s peanut butter chips
1/2 cup (90g) Reese’s Pieces, roughly chopped
1/2 cup (90g) mini Reese’s Peanut Butter Cups, chopped or halved
Flaky sea salt (optional, for garnish)

Directions

In a large bowl, cream together softened butter, brown sugar, and granulated sugar using a hand mixer or stand mixer until light and fluffy (2–3 minutes).
Add eggs one at a time, beating well after each addition. Mix in peanut butter and vanilla extract until smooth.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, mixing on low speed until just combined.
Using a spatula, gently fold in Reese’s peanut butter chips, chopped Reese’s Pieces, and mini Reese’s cups until evenly distributed.
Cover the bowl and refrigerate the dough for at least 1 hour (or up to 2 days) to enhance texture and prevent spreading.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Scoop dough into 1.5-tablespoon balls. Roll into rounds and place 2 inches apart on prepared baking sheets.
Bake for 10–12 minutes, until edges are golden but centers are still soft. Rotate pans halfway through for even baking.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Optional: Sprinkle with flaky sea salt before serving.
Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

FAQ

Can I use natural peanut butter?
It’s not recommended. Natural peanut butter tends to be oilier and less sweet, which can result in flat, greasy cookies. Stick with shelf-stable creamy peanut butter for best results.

Why did my cookies spread too much?
Possible causes include: butter too soft, skipping the chill step, too little flour, or hot baking sheets. Always use cooled pans and chilled dough.

Can I freeze the baked cookies?
Yes! Once completely cooled, place cookies in a freezer-safe container with parchment between layers. Freeze for up to 3 months. Thaw at room temperature.

Can I make these ahead of time?
Absolutely. Prepare the dough up to 2 days in advance and keep it chilled. You can also freeze unbaked dough balls and bake as needed.

Are Reese’s products gluten-free?
Most Reese’s candies contain small amounts of wheat-derived ingredients. Check labels if gluten sensitivity is a concern. Gluten-free alternatives exist but may alter taste.

How many cookies does this recipe make?
Approximately 22–24 large cookies, depending on scoop size.

Can I use regular Reese’s cups instead of minis?
Yes, but chop them finely so they distribute well and don’t sink to the bottom. Mini cups are easier to handle and melt more evenly.

Summary

Triple Reese’s Peanut Butter Cookies are a decadent fusion of creamy peanut butter dough loaded with Reese’s peanut butter chips, Reese’s Pieces, and mini cups for maximum candy-packed bliss. Soft, chewy, and bursting with chocolate-peanut butter flavor, they’re the ultimate treat for fans of America’s favorite candy.